Mango cupcakes with mango filling
Serves 12
20 mins prep
20 mins cook
40 mins total
These mango cupcakes are light and fluffy with a jammy mango filling and a silky smooth condensed milk buttercream. They look like egg cupcakes! They are perfect for spring, summer, and mango season. You can use fresh or frozen mango for this, they get simmered down anyways.
Mango filling
Cupcakes
Buttercream
Mango filling
To make the mango filling, combine all of the ingredients in a saucepan and simmer until the mangoes are soft.
cup mango
cup granulated sugar
tbsp water
tbsp lemon juice
Let cool before blending in a blender (I used an immersion blender) until smooth. Place in fridge to cool.
Cupcakes
Preheat oven to 180°C (350°F). Prepare a 12 hole regular sized cupcake tin by lining with liners.
Add lemon juice into the milk, stir and set aside for 5 minutes until thickened.
cup milk
tbsp lemon juice
Combine the softened butter, oil, salt, and sugar in a stand mixer or a large bowl with electric beaters. Beat with wire beaters until very light and increases in volume.
cup butter
cup vegetable oil
cup granulated sugar
tsp salt
Add eggs one by one, beating in between each addition. Add the vanilla. Beat until it gets a little lighter in colour and increases in volume.
large eggs
tsp pure vanilla extract
Sift the flour and baking powder into the bowl and add the milk and lemon mixture. Fold just until it forms a batter.
cup all purpose flour
tsp baking powder
Distribute evenly into prepared cupcake tin and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Buttercream
Beat softened butter and salt with an electric mixer until it lightens in colour and volume, about 5 minutes.
cup butter
tsp salt
Gradually add the sweetened condensed milk into the butter in 3 additions, beating really well in between each addition. Add vanilla and beat for about 5 minutes until silky smooth.
oz can sweetened condensed milk
tsp pure vanilla extract
Transfer into a piping bag with your favourite piping tip or just with the end cut off.
Assembly
Using a small knife, cut the middle out of the cupcake, setting it aside. Fill the cupcake with the mango filling and place the cut out piece of cupcake on top, closing the top off.
Pipe a ring of frosting on top of the cupcake. For an extra tall cupcake pipe two rings one on top of the other.
Fill the ring middles with more mango puree and serve!